Funding: Sibiu City Council, Cultural Agenda
Project code/ Contract no: 48124/19.06.2018
Project title: The history of fine Sibiu cuisine: from the Renaissance to the present day/ Istoria bucătăriei fine sibiene: de la Renaștere până în zilele noastre
Period: 19.06-15.12.2018
Coordinator: Assoc. prof. Maria-Mihaela Antofie
Project value: 120.000 lei
Funding %: 85% City Council of Sibiu+ 15 % ULBS
Team: Faculty of Agricultural Sciences, Food Industry and Environmental Protection: Prof. Camelia Sava, Prof. Romulus Iagăru, Assoc. prof. Robert Blaj, Assoc. prof. Monica Mironescu, Assoc. prof. Ion Mironescu, Assoc. Prof. Mirela Cărătuș, Lecturer Cristina Anca Danciu, Lecturer Anca Tulbure, Lecturer Mihai Ognean, Lecturer Cristina Moise, Lecturer Ioan Barbu, Lecturer Iuliana Antonie, Lecturer Pompilica Iagăru, Lecturer Ioan Pășcănuț, Lecturer Mihai Pop, Lecturer Mircea Savatie, Lecturer George Moise, Lecturer Simona Spânu
Faculty of Economic Sciences: Assoc. prof. Virgil Nicula
Faculty of Theology LBUS: Prof. Nicolae Chifăr, Prof. Aurel Pavel
The Library of Lucian Blaga University: Lecturer Rodica Volovici, Professor Constantin Ittu, Researcher PhD Gudrun Ittu, Liliana Oprescu, Ioan Vișa, Cristina Pârvu, Elena Mărginean, Camelia Volosciuc, Riana Bucșă.
Faculty of Sciences: Lecturer Oana Danci, Prof. Constantin Drăgulescu, Prof. Erika Schneider, Lecturer Horia Oloșuteanu, Lecturer Laurian Mugur Gheorghe
Administrative staff: Cristina Puia, Gina Poroșanu, Alexandra Nagy, Teodor Boantă.
Summary: The project supports the implementation of the title Sibiu European Region of Gastronomy 2019, through objectives, activities and products made in response to the thematic areas of the application dossier. The project responds to the concept Origins through the book that wants to publish it as a history of fine cuisine is not yet written being vital for 2019. The European region of gastronomy, as an international concept, imposes the responsibility of the decision-makers for sustainable development with the maintenance of the quality of the environment, but also the long-term assurance of adequate food security. The concept of gastronomic region ensures and supports the implementation of FAO international recommendations for food security, but also for the conservation of biological diversity in all forms (eg genetic diversity, species and ecosystems). Sibiu residents have the right to be provided with food security both for the city and for the region that provides food, ensuring access to one of the most refined services – gastronomy. An official list of traditional plant varieties and animal breeds, cultivated for centuries to ensure the sustainability and durability of life, has not yet been adopted in Sibiu. The published book will be a reference for the network of restaurants and hotels in Sibiu and for the promotion of tourism in general. The photographic exhibition on permanent support, brings nowadays images and texts of the past epochs and will constitute a new time of tourist objective for Sibiu. The year 2018 still needs the involvement of students and pupils this time through cooking show activities demonstrating the sustainability of the project.